Butternut Squash Galette
This Butternut Squash Galette features tender slices of butternut squash paired with sweet caramelized onions, rich parmesan cheese, and fragrant thyme, creating a delightful dish perfect for serving as a hearty main course or a savory side.
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Ingredients
- 2 large yellow onion
- 11-inch refrigerated pie crust dough
- 12 ounces peeled and sliced butternut squash
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1 large egg
- 1/2 teaspoon Kosher salt
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Begin by warming your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- 2
Take the butternut squash, peel it, and slice the solid, seedless thinner end into 1/8-inch thick rounds using a mandolin for uniformity.
- 3
Continue slicing until you’ve accumulated 12 ounces of squash. Set aside any extra for a different recipe.
- 4
Heat a heavy skillet, such as cast iron, over medium heat and pour in 1 tablespoon of olive oil, swirling it around to evenly coat the pan.
- 5
Introduce the onions along with 1/4 teaspoon of salt to the skillet. Reduce the heat to medium-low and cook, stirring frequently, until they reach a caramelized state, which should take about 30 minutes.
- 6
Once caramelized, transfer the onions from the skillet and allow them to cool.
- 7
In a medium bowl, combine the sliced butternut squash with the remaining olive oil, an additional 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme, and several grinds of black pepper. Toss to coat evenly.
- 8
Roll out the pastry on a baking sheet lined with parchment and use a fork to prick the surface in several spots, making sure to leave a 1 1/2-inch border untouched.
- 9
Layer 1/3 of the caramelized onions onto the crust base, again being careful to avoid the outer border.
- 10
Neatly arrange the butternut squash slices over the onions in overlapping circles, placing the remaining half of the caramelized onions among the layers of squash.
- 11
Top the arrangement with the leftover Parmesan cheese and thyme leaves.
- 12
Carefully fold the edges of the pastry over the butternut squash, creating pleats as you go around the edge. Brush the pastry edges with the beaten egg.
- 13
Cover the baking sheet loosely with foil and bake for 30 minutes. After this time, remove the foil and continue baking until the pastry turns golden brown and the butternut squash is tender, which should take an additional 20 to 30 minutes. (Use a toothpick to check the center of the squash for tenderness.)
- 14
Once baked, cut the galette into 6 portions and serve warm.
Nutrition Information
Notes & Tips
- As a side dish as part of a multi-course meal, this would easily serve 8 or 10. As a main dish, this pairs perfectly with a winter salad like this Brussels sprout salad, or this baby green salad with pomegranate and pecans.